Toast with a creamy pig's trotter
Requirements
- 4 pig's trotters
- 20 g tarragon
- 20 g chervil
- 1 tbsp mustard
- 20 g pine nuts
- toast bread
- a few tarragon sprigs
Stock
- 5 branches of thyme
- ½ bulb of garlic
- pinch of salt
- 1 carrot
- 1 leek
- 2 star anise
- 1 cevenne onion
- 10 black pepper bulbs
Cream of tarragon
- basic mayonnaise
- 1 bunch of tarragon, zipped
- grape seed oil
Our recipe
Our carefully selected pig's trotters are lovingly prepared in a rich broth infused with the aromas of thyme, star anise and black pepper. The meat, tender and succulent, is picked with extreme precision and enriched with fresh tarragon, chervil and a touch of mustard. Each individual ingredient adds a refined finesse to this masterful dish.
Discover the harmony of flavours, rich aromas and extraordinary texture that make this creamy pig's trotter toast a true gastronomic experience.
Preparation
- Cook the pig's trotters until tender in a broth and pickle the meat. Watch out for the bones!
- Mix the meat with the chopped herbs, mustard and pine nuts. Let simmer for half an hour. Remember to stir regularly as it burns quickly!
- For the tarragon cream, put everything in a blender and blend with the grape seed oil. Cut strips of the bread and fry crispy in butter.
- Dress everything on the toast and finish with tarragon leaves and tarragon cream.